Healthy Corn Dhokla

Ingredients:For Dhokla

• 1 cup Semolina (suji)
• 3/4 cup Sweet corn kernels, boiled (makai ki dene)
• 1/2 cup Yogurt (curd)
• 1/2 cup Water
• 1 teaspoon Ginger paste
• 1 teaspoon Green chili paste
• 1 teaspoon fruit salt
• 1/4 teaspoon lemon juice

Ingredients:For tempering 

• 1/2 tablespoon Oil
• 1/2 teaspoon Mustard seeds
• 1 teaspoon Sesame seeds
• 3 slit Green chilies
• 1 tablespoon  sugar 
• 1/2 cup Water
• 1/4 cup chopped Coriander 

 Direction:For Dhokla

1. Grease the round tray or any thali with oil. 
2. Grind sweet corn and yogurt in a mixer, to make a smooth paste.
3. After that add semolina, ginger paste, green chili paste, salt and water, mix well.
4. Add fruit salt, lemon juice and mix well.
5. Pour the batter into greased thali and spread it.
6. Steam this about 20-25 minutes or check inserting a knife and it should come out clean.
7. Let it cool down for a while and take it out from mold carefully.
8. Now cut it into any size of pieces you want.

Direction:For tempering

1. Heat oil, when oil is hot add mustard seeds,when seeds start to crack add green chili and cook for 20-30 seconds .
2. After that add sugar, sesame seeds and water and boil it
3. Pour the tempering on dhokla.
4. Serve hot.

Baked Bhakarwadi

Ingredients:For Dough

• 1&1/4 cup All purpose flour (maida)
• 3/4 cup Besan (gram flour)
• 1 teaspoon Baking powder
• 1/4 teaspoon Asafoetida (hing)
• 1/4 teaspoon Turmeric powder (haldi)
• 4 tablespoon Oil
• 1/2 cup Water or as needed
• Salt as per taste

Ingredients:For Stuffing

• 1/2 cup Grated dry Coconut
• 1/4 cup Sesame seeds
• 1/2 tablespoon Coriander powder
• 1/2 cup chopped Cilantro
• 4 Green chilies chopped
• 2 teaspoon Ginger chopped
• 1 teaspoon Garam masala
• 1 teaspoon Red chili powder
• 2 teaspoon Sugar
• Salt as per taste

Ingredients:For Spreading

• 1/4 cup Tamarind Paste

Direction:

1. Sieve the besan and maida.Add baking powder,asafoetida,turmeric and salt,mix it well.
2. After that add oil and mix it well.
3. Now with use of little-little water make a stiff dough. Let it rest for 20 minute.
4. Take a blender jar mix dry coconut,sesame seeds,cilantro,green chilies and ginger,blend it.
5. After that add garam masala,red chili powder,coriander powder,sugar and salt,again blend it.
6. Divide the dough in 3 equal parts and roll out each dough into a round circle for about 5" diameter.
7. Spread about 1 tablespoon tamarind paste on rolled dough.
8. Now put stuffing on it, spread evenly and roll in like a cylinder.
9. Cut into about 1" bite size.
10. Preheat the oven to 300 degree Fahrenheit (150 degree Celsius)
11. Grease the baking tray with little oil, arrange all the bhakarwadis in a baking tray and bake it for 25-30 minute. Keep flipping the bhakarwadis after every 5-7 minutes, otherwise it will overcook from one side.
12. After 25-30 minutes it should have nice golden brown color from all the sides.

Palak Dhokla

Ingredients:

• 1 cup Gram flour (besan)
• 1/2 cup Palak puree
• 1/2 cup Water
• 3/4 teaspoon Baking Soda
• 3/4 teaspoon Lemon juice
• 3 Green chilli chopped
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Mustard seeds
• 1 tablespoon Oil
• Salt as per taste
• Fresh grated coconut for garnishing

Direction:

1. Grease the 8 inch baking pan or thali with oil.
2. Grind palak to make smooth puree without adding water.
3. Add salt,lemon juice and turmeric powder into the palak puree and mix well.
4. Add besan and mix it well.
5. Add water to the besan mixture and make a smooth batter.
6. Add baking soda and mix well
7. Pour into a greased pan and steam it for 15-20 minutes or until insert toothpick and it comes out clean.
8. Insert knife in the sides of dhokla and flip it on a plate.
9. Heat oil,add mustard seeds when seeds splutter add green chili and fry for 30-40 seconds,
10. Pour this oil on the dhokla.
11. Sprinkle grated coconut. Serve hot.

Green Peas Dhokla

Ingredients:For Dhokla

• 1 cup Gram flour (besan)
• 4 tablespoon Semolina (sooji)
• 1 cup Green peas
• 6 Green Chili (chopped)
• 2 tablespoon Ginger paste
• 2 tablespoon Oil
• 1 tablespoon Sugar
• 2 teaspoon Eno fruit salt
• 2 tablespoon Lemon juice
• Salt as per taste

Ingredients:For Tempering

• 1 tablespoon Mustard seeds
• 2 tablespoon Oil
• 2 Green chili(cut into thin strips)

Direction:For Dhokla

1. Grease the round tray or any thali with oil. 
2. Grind the peas, green chilies and ginger in a mixer. Do not add water in this paste,make a smooth paste.
3. Mix besan and sooji,add lemon juice,sugar,salt, and oil in it.
4. After that add green peas paste in it and mix it well.
5. Add 1\3 cup water and mix it well.
6. After that add eno fruit salt and mix it.
7. Pour the batter into greased thali and spread it.
8. Steam this about 20-25 minutes or check inserting a knife and it should come out clean.

Direction:For tempering

1. Heat oil,when oil is hot add mustard seeds,when seeds start to crack add green chili and cook for 20-30 seconds.
2. After that add 1/4 cup water and boil it.
3. Pour the tempering on dhokla.
4. Serve hot.

Khaman Dhokla In Microwave

Ingredients:For Khaman Dhokla

• 2 cup Besan (gram flour)
• 1/2 cup suji (Semolina) 
• 1&1/2 cup Water
• 2 tablespoon Lemon juice
• 2 tablespoon Ginger paste
• 4 teaspoon Sugar
• 2 teaspoon Eno Fruit Salt
• Salt as per taste
• Oil for grease 

Ingredients:For Tempering

• 1&1/2 teaspoon Mustard seeds
• 2 tablespoon oil
• 2 tablespoon Sugar
• 5 Green chili
•  cut in long way
• 2-3 tablespoon Coconut shredded
• 2-3 tablespoon Cilantro chopped

Direction:For Dhokla

1. Grease the 14-15 inch microwave safe bowl.
2. Mix besan and suji in a bowl ,add small-small amount of water in it and mix it well.There is no lumps in it.
3. Add sugar,salt,ginger paste and lemon juice mix it well.Keep it aside for 15 minute.
4. After 15 minute add eno fruit salt and mix well.
5. Pour the batter in greased microwave safe bowl. Tap the bowl on surface gently so that the mixture gets even. Cover with lid and microwave it for 8 minutes. 
6. After 8 minutes check with toothpick it it sticks microwave for 1 more minute and give 4 minute standing time.

Direction:For Tempering

1. Heat oil in a pan on medium heat. Add mustard seeds,when mustard seeds start to cracks. 
2. Now add green chili and fry it for 30-40 seconds. 
3. Add 1 cup water and sugar mix it well. When water starts boiling and sugar was melt  switch off the gas.
4. Run knife all around the dhokla for separating it from bowl. Place a plate on bowl and flip it.
5. Cut dhokla as per your choice. Now pour the tempering on dhokla. 
6. Garnish with green cilantro and coconut. 

Palak Muthiya In Microwave

Ingredients:For Muthiya

• 3 cups chopped Spinach (palak)
• 1/2 cup Gram flour (besan)
• 2 tablespoon Wheat flour (atta)
• 2 tablespoon Semolina (suji)
• 1 tablespoon oil
• 2 Green chilies chopped
• 1 tablespoon Ginger paste
• 1/2 teaspoon Turmeric powder (haldi)
• 1 teaspoon Sesame seeds (til)
• 1 teaspoon Carom seeds (ajwain)
• 1 teaspoon Red chili powder
• Salt as per taste

Ingredients:For Seasoning

• 1 tablespoon Oil 
• 1/2 teaspoon Mustard seeds
• 2 teaspoon Sesame seeds
• 1 tabelspoon shredded coconut

Direction:For Tempering

1. Take a pan heat oil on medium heat add mustard seeds when mustard seeds crack add sesame seeds and switch off the gas.

Direction:For Muthiya

1. Mix all the ingredients and bind with little water to make stiff dough.
2. Roll into logs.After that fill the microwave steamer with water.
3. Grease the steaming rack with some oil.
4. Put muthiya logs on the rack.
5. Put that rack in the steamer.Cover with the lid.
6. Microwave it for 4 minute.
7. After 4 minute check with toothpick if it does not come out clean .
8. Microwave it for another 1 minute.
9. Let it cool down,and slice it.
10. Pour the tempering on it.Garnish with shredded coconut.

Methi khakhra

Ingredients:

• 2 cup Wheat flour
• 1 cup Fenugreek leaves (kastoori methi)
• 1 teaspoon Carom seeds
• 1 teaspoon Cumin seeds
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• Salt as per taste
• Oil for fry+2 tablespoon oil for dough

Method:

1 Add flour, methi,salt,carom seeds,cumin seeds,turmeric powder,red chili powder and put 2 tablespoon oil in a bowl. 
2 Mix it well. 
3 With the help of water make a soft dough.
4 After that divide the dough into a equal portion, make small balls and roll them like a thin chapatti.
5 Heat a non stick tawa put 1/2 teaspoon oil on it,then put thepla on them and roast it on medium heat.
6 Roasted till both sides are golden brown and crispy.

Khaman Dhokla

Ingredients:

• 1 cup Besan (gram flour)
• 1/2 cup Curd (yogurt)
• 1/2 teaspoon Turmeric powder (haldi)
• 1 tablespoon Ginger & Green Chili Paste
• 2 tablespoon Green Chili chopped
• 1/2 tablespoon Lemon juice
• 1/2 teaspoon Baking Soda
• 1 tablespoon Oil
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Sesame Seeds
• 1 tablespoon Grated Coconut
• 1/4 cup Luke warm water (as needed)
• Coriander Leaves chopped
• Salt as per taste

Direction For Dhokla:

1. Sieve the besan,add curd ,warm water and salt mix it well,make sure there are no lumps. 
2. Leave the mixture to ferment for 2 hours. 
3. Preheat the oven at 250 degree Fahrenheit
4. When batter is fermented,add turmeric powder, ginger & green chili paste.  
5. Take another bowl, mix together the lemon juice and soda. Mix into the batter.
6. Pour the batter into cupcakes mould and bake it for 10-12 minute or until toothpick test is pass. 
7. Heat the oil .Add the mustard seeds,sesame seeds and green chili and fry for 2 minute turn off the heat,add coconut. Pour it over the dhoklas. 
8. Garnish with the coriander leaves.

Gujarati Fafda

Ingredients for Fafda

• 1 cup Besan (Gram Flour)
• 1/4 tsp Baking Soda
• 1 teaspoon Ajwain (Carom Seeds)
• 2 tablespoon Oil
• Salt as per taste
• Luke warm water as needed 
• Oil for deep fry

Direction for Fafda

1. Mix the besan, soda, ajwain, oil and salt together in a bowl. Add water to it and knead into smooth dough.
2. Cover the dough with damp cloth and rest it for 20 minute.
3. Take a portion of the dough and place it on a greased wooden board.
4. With base of your palm, flatten the dough and take out edges of the dough.
5. Fry these strips over medium heat until crisp. Let them cool.
6. Serve with chutney and Sauces.

Note: If dough sticks to your palm while flattening, you can use a plastic bag on the wooden board and then put the dough on the bag. put on more plastic bag over the dough and now flat it with your palm.

Stuffed Khandvi

Ingredients:
1 cup Besan (Gram Flour)
1 cup Curd
1&1/2 cup Water
1/2 teaspoon Turmeric Powder (Haldi )
2 tablespoon Ginger Shredded
1 cup Coconut shredded
4 Green Chilies shredded+1 Green Chilli Chopped in long strips
1/2 cup chopped Coriander leaves
1 tsp Mustard seeds
1 tsp Cumin seeds
2 tablespoon Oil
Salt to taste

Direction For Stuffing:

• Mix the Green Chilies,ginger,shredded coconut,coriander leaves and put some salt. Mix it well.

Direction For Tempering:

• Heat the oil add mustard seeds,cumin seeds and green chilies fry for 2-3 minute.

Direction For Khandvi:

1. Sieve besan in a bowl .Add turmeric powder, salt and mix well.
2. After that add water and curd, mix it well. Continuously mix till there are no lumps.
3. Heat a pan, add the besan batter and cook on medium heat, stir continuously till batter start to loose the sides of pan.
4. Turn off the heat.Spread the batter on plate or baking tray evenly.
5. Sprinkle stuffing on spreaded batter.
6. When batter cools down ,lift the edges with the help of knife and start rolling the khandvi.
7. Pour the tempering over the khandvi and garnish with coconut and coriander leaves.

Gujarati Farsi Puri

Ingredients:

• 1 cup all purpose flour (Maida)
• 1/4 cup semolina (Sooji)
• 1 tablespoon Black pepper crushed
• 1 tablespoon Ajwain 
• 1 tablespoon Cumin Seeds 
• Salt to taste
• Oil for fry + 2 tablespoon for making dough
• Luke warm water as needed

Direction :

1. Sieve the flour and semolina. 
2. Add all spices, salt and two tablespoons of oil in a bowl and mix it well.
3. Use water to make a soft dough and set aside for 20 minutes.
4. After that divide the dough into big lemon sized balls.
5. Roll the dough ball into a thin circle. Apply little oil on top and roll it over firmly like a tube.
6. Cut the roll horizontally, into small pieces. Then roll out the each piece into a thick disc.
7. Heat the oil and fry them on low heat till golden brown color.